First Course Pairing: Muscadine Glazed Mississippi Quail, Sunny Side Up Quail Egg, Sweet Potato and Pecan Gallette, Wilted Frisse and 2006 Robert Sinskey, Carneros, California

Second Course Pairing: Iron Seared Jumbo Scallop, Paddlefish Caviar, Roasted Asparagus, Cauliflower Cream with 2005 Olivier Savary, Chablis, Burgundy, France

Third Course Pairing:“Truffled” Veal Tenderloin, Golden Beet and Yukon GoldPotato Pave’, Five Mushroom Fricassee and 2005 Cakebread, Napa Valley, California

Fourth Course Pairing: Stilton Cheese, Poached Pear, Dried Cherry Tartlet, Port Wine Syrup, Candied Walnuts, Local Honeycomb served with Sandeman Tawny Port

Fifth Course Pairing: White Chocolate and Roasted Peach Bread Pudding, Buffalo Trace Bourbon Caramel with Roederer Estate Brut, Anderson Valley, California